Set oven to 350 degrees.
Brown chorizo in frying pan, being sure to break it down into crumbles.
Combine eggs, milk, salt and pepper (to taste) in bowl and scramble.
Drop egg mixture into a greased cupcake pan, only filling each cup about 1/3 of the way. (Keep in mind that these are for slider-sized portions and eggs expand, so you don’t want to go too big.)
Place one scoop (about a Tbsp) of chorizo into each egg mixture portion, followed by shredded cheese on top.
Bake at 350 for about 7-10 minutes or until eggs are done to your liking.
Garnish with fresh cilantro on top.
Remove eggs one by one and place on bottom slider rolls. Add the top slider roll and serve with salsa on the side.